Bloody Maria

Rating:

Total Time:

5 minutes

Difficulty:

Easy

It’s all about the Bloody Maria today!! She’s the cousin of a Bloody Mary and it’s the best brunch cocktail out there!

Bloody Maria from www.whatsgabycooking.com (@whatsgabycookin)

Did you know I didn’t try a Bloody Mary until I was 29?? It’s embarrassing to say the least. I was convinced that I was anti-tomato juice. Welp, turns out I LOVE a freshly made tomato juice and I’ll take it as a Bloody Mary or a Bloody Maria – with the Bloody Maria being my preference because I’m a tequila girl.

The key to a good Bloody Maria is 2 things. 1: you need great tomato juice. There’s just no alternative – make sure you find the best quality out there if you’re not making your own. 2: the toppings. It’s really a meal in a glass, so you have to go to TOWN with all the accoutrements.

I’m talking bacon, grilled shrimp, pickles, olives, tomatoes, limes, you name it, anything is pretty much fair game in the bloody mary / maria game! Trust me, you’ll want these at your next brunch extravaganza!

Bloody Maria

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Description:

Meet the cousin of a Bloody Mary... a Bloody Maria is made with tequila and is equally (if not more) delicious!

By:
Gaby Dalkin
Rating:
Servings:
1
Prep Time:
5 minutes
Cook Time:
0 minutes
Total Time:
5 minutes
Course:
Drinks
Cuisine:
Mexican

Ingredients

  • 2 ounces silver tequila
  • 5 shakes Hot Sauce Chipotle Cholula is my fav
  • 3 shakes Worcestershire
  • 1/2 teaspoon freshly grated horseradish
  • 1/2 ounce fresh lime juice
  • 1/2 ounce fresh lemon juice
  • 3 ounces tomato juice
  • 1 pinch celery salt
  • 1 pinch smoked paprika
  • 1 pinch black pepper
  • Optional Garnishes:
  • Lime wedges
  • Lemon wedges
  • Celery stalks
  • Bacon
  • Mini Gherkins
  • Pickled pearl onions
  • Cherry tomatoes
  • Castelvetrano olives
  • Grilled Shrimp
  • Cilantro

Instructions

  • In a shaker filled with ice, combine all the ingredients except the garnishes, and shake until well chilled.
  • Run a lime across the rim of a glass and dip into salt to coat. Fill the glass with ice and strain the mixture into the glass.
  • Garnish with desired garnishes. Serve.
Bloody Maria: Chef Vision

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11 comments

  1. judy merkel

    Bloody Mary is my fav.But. now I have to try Bloody Maria. Thanks Gabby

  2. Kelley

    I love a bloody mary, but am curious what brand of tomato juice you use? I always buy it at my local grocery store, but I’m guessing there are better brands out there and would love to try one.

    • Gaby

      I get one at my local farmers market!! It’s really just a trial and error game 🙂

  3. Cher

    Ms Gaby! I love these but what happened to #3 of the instructions? Gotta try it with shrimp or chicken nuggets.

  4. Jennifer

    Gaby I love everything you do and have followed you for quite some time.
    Because of that I feel compelled to let you know that it is incredibly hard to navigate your blog and newsletters due to the excessive ads.
    As your fans we get frustrated when attempting to read a simple menu, look at a picture or just browse for inspiration.

    Any thoughts on how you can make this a better experience?

    • Gaby

      Thanks for your feedback Jennifer! We’re actually working on improving this over this week! Keep me posted as you see changes